VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
(Source: Californiavocado.com & Pinterest.com & NYT-New York Times & California Avocado Commission)
••••LOBSTER CALIFORNIA AVOCADO CLUB
••••SANDWICH!! 😳 WOW!!
TOTAL TIME:
n/a
PREP TIME:
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COOK TIME:
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INGREDIENTS
Serving Size: 8
24
slices Whole grain or white bread, toasted
2 oz.
Lemon mayonnaise (aioli)
4 cups
Lettuce
2 lbs.
(4) Heirloom or vine ripe tomatoes, sliced
24
slices Applewood smoked bacon, cooked
2
Fresh California Avocados, sliced
As needed
Lobster Salad (recipe follows)
As needed
Lobster Salad
1 lb.
cooked Maine lobster meat, cut into 1 inch pieces (4 cups)
1 Tbsp.
Cooked lobster roe
2 oz.
Green onions, finely chopped
1 oz.
Celery, finely diced
1 oz.
Cucumber, peeled, seeded, finely diced
1 oz.
Bell pepper, finely diced
1 Tbsp.
Parsley, chopped
2 oz.
Lemon mayonnaise (aioli)
As needed
Salt & pepper to taste
INSTRUCTIONS
Generously spread 1 side of each slice of bread with lemon mayonnaise. For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices of tomato, and 3 slices of bacon. Place another slice of bread on top. Place about 2 oz. avocado slices and about 2/3 cup of lobster salad on top. Place another slice of bread on top and secure with wooden toothpicks.
Cut the sandwich in half diagonally. Present with the sandwich so the filling is exposed.
Lobster Salad
Combine the cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper, and parsley in a bowl. Add the lemon mayonnaise. Mix well and season to taste with salt and pepper.
Lobster Salad Yields: 5 cups
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Red, white, and blue sanding sugars for decorating
INSTRUCTIONS
(Yields 32 Cookies; 2 Cookies per Serving)
Combine the flour, baking soda, and salt in a bowl; set aside.
Place the butter and avocado into the bowl of a stand mixer and beat until smooth. Add the sugar and the lemon zest and beat until light and fluffy. Add the egg, mixing well, then the extract and lemon juice. Add the flour mixture and mix until just combined, scraping the sides of the bowl.
Refrigerate the dough for 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a Tbsp. to measure, scoop the dough (it will be sticky) into balls. Roll each ball into the sanding sugars, covering the entire ball. Place the sugar-coated dough balls on the prepared baking sheets spacing 2 inches apart. Slightly flatten each ball.
Bake the cookies for about 8-10 minutes until the edges are set, but middles are still soft to the touch. Let cool on baking sheet for 2-3 minutes before transferring to cooling racks to cool completely.
Serving Suggestion:You may mix all three of your sanding sugar colors together, or make separate red, white, and blue cookies.
Beverage pairing: Nice with a cup of hot tea.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
